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Thread: Mexican Salad

  1. #1
    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Mexican Salad

    1⁄4 cup olive oil
    3 Tbsp fresh lime juice
    1 tsp minced garlic
    1 tsp salt
    1 tsp pepper

    3 cups raw or cooked fresh corn kernels
    1 can (about 15 oz) black beans, rinsed
    3 ripe tomatoes, cut in chunks
    1 each green and red bell pepper, chopped
    1⁄3 cup chopped cilantro

    1. Dressing: Mix oil, lime juice, garlic, salt and pepper in a 21⁄2-qt serving bowl. 2. Add remaining ingredients; toss gently to mix and coat. TipsThe yield from 2 average ears of corn is 11⁄3 cups kernels.A neat way to cut corn off the cob is to put one end of a husked ear in the tube part of an angel food cake pan, then cut down the rows of kernels with a sharp knife. The ear is held steady and the kernels fall into the pan.Serve with sour cream and taco chips, or roll up in warmed flour tortillas.

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